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English cookbook, 1750-1780
Page 132a
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afterwards, put the Bung slightly in for 3 or 4 Days, then Bung it close down in 4 Months is must be Bottled off Steep out 5 or 6 Pounds of Raisins & put them in a Jar or any Convenient thing and put upon them a Gallon of Water at the same time you begin to make your Wine, and before you Bung your Barrel up Close put in this to fill it up with. N.B. If the half Hogshead is either Brandy or Madiera, so much the better, it must not be Rum. & when you Bottle off the Wine it must Run very slow, that will make it fine -
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afterwards, put the Bung slightly in for 3 or 4 Days, then Bung it close down in 4 Months is must be Bottled off Steep out 5 or 6 Pounds of Raisins & put them in a Jar or any Convenient thing and put upon them a Gallon of Water at the same time you begin to make your Wine, and before you Bung your Barrel up Close put in this to fill it up with. N.B. If the half Hogshead is either Brandy or Madiera, so much the better, it must not be Rum. & when you Bottle off the Wine it must Run very slow, that will make it fine -
Szathmary Culinary Manuscripts and Cookbooks
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